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This Smoky Corn Chowder with Squash and Peppers would work well any time of the year; however, it is really the perfect Summer-to-Fall transition soup. It utilizes the veggies at their peak (feel free to sub fresh corn if you have it on hand!). The dish is also light enough for still-warm days, but cozy enough for starting-to-cool nights.
The entire dish comes together quickly and easily. Serve with some cornbread, a light salad, maybe some broiled tomatoes, and you have a simple, weeknight friendly meal that tastes like it took a while.
How to make the tortilla strips to top? Thinly slice fresh corn tortillas, cut the strips in approximately 1″ pieces. Spray a pan with olive oil spray. Heat pan to medium-to-medium-high. Add the tortilla strips and spray again, lightly, with olive oil. Cook, tossing often, until lightly browned. Add some salt and/or chili powder if you like.
Smoky Corn Chowder with Squash and Peppers
- 1 t olive oil
- 1 c green onions chopped
- 1/4 c celery chopped
- 1 lb yellow squash chopped
- 1 yellow bell pepper seeded and chopped
- 12 oz frozen corn thawed, divided
- 2 1/2 c milk I used 2%
- 3 chipotle peppers in adobo
- 1 t dried thyme
- 1 t smoked paprika
- 1/2 t salt
- 1/2 t black pepper
- 1 T apple cider vinegar I used this one
- 1/2 c shredded sharp cheddar cheese
- additional corn
- chopped green onions
- crumbled cooked bacon
- chili powder
- ground black pepper
- corn tortilla strips
- shredded cheddar cheese
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